Chinese Pork Potstickers
Savory Chinese pork dumplings, often called potstickers, make an excellent appetizer.
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Instructions
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Start boiling 1 cup of water for the dough.
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Cut bok choy or cabbage into thin strips, mix with 2 teaspoons salt, let stand for 5 minutes, then squeeze out excess moisture.
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Combine the cabbage, pork, green onions, wine, cornstarch, 1 teaspoon salt, sesame oil, and white pepper in a large bowl.
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Mix the flour and 1 cup boiling water until a soft dough forms.
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Knead the dough on a lightly floured surface for 5 minutes until smooth.
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Divide the dough in half, shape each half into a 12-inch roll, and cut each roll into 1/2-inch slices.
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Roll each dough slice into a 3-inch circle and place 1 tablespoon of pork mixture in the center.
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Pinch the edges of each dough circle to form a pleated pouch around the filling, then seal the top.
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Heat a wok or nonstick skillet over medium-high heat with 1/2 to 1 tablespoon vegetable oil.
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Place 12 dumplings in a single layer and fry for 2 minutes until bottoms are golden brown.
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Add 1/2 cup water, cover, and cook for 6 to 7 minutes until the water is absorbed.
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Repeat frying and steaming for any remaining dumplings, adding oil and water for each batch.
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Prepare the dipping sauce by mixing soy sauce with 1 teaspoon sesame oil.
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Serve the dumplings with the dipping sauce.